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You searched for: subject:"Butchering"
[movies]1951: Reel 5: French Morocco. June 29-30. - Watson Kintner
All rights are reserved by the University of Pennsylvania Museum of Archaeology and Anthropology (Penn Museum). Any use of the footage in productions is forbidden unless rights have been secured by contacting the Penn Museum Archives at 215-898-8304, or email photos@pennmuseum.org. This film and all of the films in the Penn Museum collection are copyrighted by the Penn Museum, and are not in the public domain.
Keywords: Morocco; Marrakech; Kasbah; Storytellers; Souk; Marketplace; Threshing; Butchering
Downloads: 880
[image]HOME MEAT CURING made easy 1941 - Thox Spuddy
HOME MEAT CURING made easy. Butchering meat, curing, pickling, preserving, sausage making
Keywords: HOME MEAT CURING; Butchering meat; curing; pickling; preserving; sausage making
Downloads: 433
[audio]TFR689 - Ingested Lobotomized Remains - Multitudinous Butchering - Ingested Lobotomized Remains
Ingested Lobotomized Remains - Multitudinous Butchering 01 - Hermaphroditic Retard Throat Fucking GangBang 02 - Gore Domain 03 - Horrendous Rape Cult 04 - Eviscerated Rebirth 05 - Randomness 2011 Slam (Bonus Track) Ingested Lobotomized Remains www.facebook.com/ingestedlobotomizedremains Released on Torn Flesh Records, March, 2013 archive.org/details/tornfleshrecords www.facebook.com/tornfleshrecords www.facebook.com/TornFleshRecordsNetlabel www.myspace.com/tornfleshrecords On Twitter @tornfleshr...
Keywords: Ingested; Lobotomized; Remains; Multitudinous; Butchering; EP; Goregrind; Slam; Death; Metal; Grindcore; Pornogrind; Canada; Torn; Flesh; Records
Downloads: 935
[movies]How to Butcher a Round Fish
Seafood expert Mike shows you the ins and outs of fish fabrication, from scaling and gutting, to removing fillets and skin.
Keywords: food&leisure; fish fabrication; butchering fish; cutting a fich; filleting; snapper; cleaning fish; mike backouris; ask a chef.tv
Downloads: 11
[texts]The Curing of Meat and Meat Products on the Farm - K. J. Seulke
Cornell Reading Course for the Farm, Lesson 119, Dec. 1916. Digitized by Cornell's Frank A. Lee Library, NYSAES, Geneva NY.
Keywords: Meats; Food; Cooking; Culinary; Gastronomy; Agriculture; Farm; Farmer; Farming; Home; Household; DIY; Animal; Carnivore; Extension; Cornell; CCE; Butchering; Butcher; Preservation; Preservative; Pork; Beef; Liver; Lamb; Salt; Brine; Cure; Curing; Sausage; Casing; Crock; Sugar; Saltpeter; Sugar-Cured; Sugar-Cure; Ham; Bacon; Tongue; Pickle; Smokehouse; Dry-Cured; Dry-Cure; Pickled Pigs’ Feet; Trotters; Headcheese; Lard; Corned Beef; Pressed Corned Beef; Dried Beef; Mutton; Heart; Livestock; Hamburg Steak; Bologna; Nutrition; Vienna Sausage; Frankfurter; Blood Pudding; Polish Sausage; Cervelat; Summer Sausage; Scrapple; Jellied; Tripe; Smoking Meat
Downloads: 39
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